Wild Mushroom Wellington
- 1 Knorr Herb Infusion Stock Pot or Knorr Mushroom Stock Pot
- 600 g chestnut mushrooms
- 100 g cabbage leaves
- 1 medium-sized red onion
- 100 g cooked chestnuts
- 1 garlic clove
- 1 tbsp balsamic vinegar
- 2 tbsp fresh breadcrumbs
- 375 g ready rolled light puff pastry
- 2 tsp dairy-free milk
- 1 tsp English mustard
- 2 tbsp olive oil
Pre-heat the oven at 180°C.
Heat the oil in a pan and cook the onions, garlic and mushrooms until soft.
Add the chestnuts and pour in the balsamic vinegar, allowing to cook for 10 minutes.
Stir through the stock pot until dissolved, then fold through the breadcrumbs.
Remove the pan from the heat and allow to cool.
Drop the cabbage leaves into boiling water for 2 minutes to soften, pat dry and lay onto the pastry.
Spoon in the filling, placing a whole mushroom evenly across the pastry. Then fold over the pastry and seal with a fork.
Mix the dairy-free milk and mustard then brush over the pastry and lightly sprinkle dried Italian herb seasoning over the top.
Place into the oven and bake for 35 minutes or until golden.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||537.282 kcal|
|Protein (g)||13.594 g|
|Sugar (g)||9.031 g|
|Fat (g)||25.025 g|
|Fibre (g)||6.356 g|
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